Walking in a winter wonderland! Oh these Chocolate Fudgy Crinkle Cookies are SUBLIME! With just the right amount of fudgy chewiness and the right amount of crisp crinkle. A whole lot of flavor in a bite sized cookie.
The holidays haven’t been what they used to be. So, why not reinvent Christmas? Make it your own. Even after major life event happen that interrupt family life, define what Christmas means to you, and make it yours and the ones who matter the most.
I love this time of year because I get to make these special cookies. I get to spend quality time with the ones I love and simply count our blessings. Sure, I can make cookies like this anytime, but making them during the holiday season, when it’s snowing and cold out, certainly makes the baking all so much more romantic.
WHY YOU’LL LOVE THIS RECIPE
NO BUTTER! Hey, if you are out of butter, don’t let that stop you from making cookies. In fact, oil has less calories and makes for a very moist cookie.
Bite sized beauties. They may be Poppable but yeah one packs a wallop of chocolatey flavor.
So fast and easy. I mean, when you are craving that sweet cookie thang, and want it yesterday, these are super easy and fast to make.
Unbleached all-purpose flour
Unsweetened cocoa powder
- You can omit rolling the dough balls int he powdered sugar. I like the added sweet flavor and how they look.
- Don’t over bake or they will turn as hard as Santa’s coal!
HOW TO MAKE CHOCOLATE FUDGY CRINKLE COOKIES STEP BY STEP
Step 1: Whip together the wet ingredients until smooth.
Step 2: Mix together the dry ingredients until combined.
Step 3: Gently fold in the dry mixture into the wet mixture.
Step 4: Form walnut wised balls. Roll into the granulated sugar and then into the powdered sugar.
RECIPE TIPS AND TRICKS
- You don’t have to roll them in powdered sugar. I just did it at the last minute as an experiment and it worked out beautifully. If not for the extra sweet then the gorgeous way they look.
- Be sure to chill the dough. If you bake at room temperature they are like to spread out too much.
- Let the cookies cool a few minutes on the sheet before transferring to a cooling rack.
STORAGE AND REHEATING
These cookies will last several days sealed in an airtight container. They also freeze very well too. They will last up to a month in the freezer sealed in an airtight container.
ADDITIONS AND SUBSTITUTIONS
- I substituted the butter with olive oil. I wanted a cookie that wasn’t too fatty.
- Toss some chocolate chip cookies into the batter while you are folding in the dry ingredients.
FREQUENTLY ASKED QUESTIONS
Do I need to use powdered sugar?
No. You can just roll then in the granulated sugar and they will still turn out crinkled.
What happens if I over bake the cookies?
These particular cookies will turn hard if they are over baked. You can even underbake them a little too for extra fudginess.
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